Nut Origin: Chaco, Paraguay
Roast: Golden
Grind: Light Crunch

In response to evolving climate conditions and agricultural rhythms, we may at times incorporate peanuts from select growing regions in El Kharga, Egypt, to preserve the integrity of our craft.

78.5% Golden-Roasted Peanuts*
20% Belgian Dark Chocolate*
(Bolivian Cacao Mass*, Coconut Blossom Sugar*, Cocoa Butter*, Pink Himalayan Salt, Sunflower Lecithin*, Vanilla Bean from Madagascar*)
1.5% MCT Coconut Oil*

(* Organic agriculture)

Organic (BE-BIO-01)
Naturally gluten-free
No palm oil & additives
Made by us in Brussels

Cacao: Rainforest Alliance

Per 100 g:
Calories: 586 kcal / 2450 kJ
Fat: 47.5 g
— of which saturated: 13.4 g
Carbohydrates: 25.9 g
— of which sugar: 12.7 g
Fiber: 8.5 g
Protein: 21.7 g
Sodium: 85 mg

Good for 2 years from the production date

Our organic natural nut butters are versatile and you can enjoy them in a variety of ways:
— As a spread on bread, it’s a great low-sugar alternative to jams.
— As an addition to drinks such as smoothies, lattes, and hot chocolates.
— As an addition to sweet foods such as granolas, yogurt bowls, fruits, and vegetables.
— As an addition to savory foods such as sauces, dressings, and hummuses.
— As an ingredient in baking, pastries, ice creams, etc.
— Or simply, and that’s what we recommend the most, on its own by the spoon!

Learn more about nut butters

Keeps well for 2 years after production

Do you see white dots when opening your jar? Nothing to worry about! This natural nut butter contains pure dark chocolate, which means that the cocoa butter content is high. Due to the absence of additives and depending on the storage temperature of the product, it is possible that the cocoa solids separate from the rest and appear as white dots on the surface of the product. This natural process is called chocolate bloom. When this happens, simply re-mix well. Although it looks unsightly, this doesn't make the product unfit for consumption and can often happen with other chocolate spreads too. We are however working hard on finding ways to prevent this from happening!